Mexican Rice
Fluffy, vibrant orange-red rice cooked with tomatoes, onions, and garlic. A staple side dish in Mexican cuisine that's bursting with savory flavor from a quick toast in oil and gentle simmer in a seasoned broth. Ready in under 30 minutes and pairs beautifully with refried beans, tacos, or any Mexican main.
For 4 servings
- prep · ~2 min
Blend the tomato mixture.
Place the tomatoes, onion, and garlic in a blender with 0.5 cup of water. Blend until completely smooth. Set aside.
- fry · ~7 min
Toast the rice.
Heat the oil in the pot over medium heat. Add the rice and stir constantly until it turns golden and smells nutty, about 5-7 minutes. Toasting the rice helps it stay fluffy and separate after cooking.
TIPDon't walk away — rice can go from golden to burnt in seconds. - saute · ~3 min
Sauté the aromatics.
Add the diced carrot and minced jalapeño to the toasted rice. Cook for 2 minutes until slightly softened. Add the tomato paste and cumin powder, stirring constantly for 1 minute until the paste darkens slightly.
- mix · ~1 min
Add the blended tomato mixture and seasoning.
Pour the blended tomato mixture into the pot. Add the remaining 1.75 cups of hot water, chicken bouillon powder, and salt. Stir everything together well.
- boil · ~16 min
Bring to a boil, then simmer.
Increase the heat to high and bring the liquid to a rolling boil. Once boiling, stir once, cover with a tight-fitting lid, and reduce heat to the lowest setting. Simmer undisturbed for 15 minutes.
TIPResist the urge to lift the lid — escaping steam is essential for fluffy rice. - rest · ~10 min
Rest the rice off the heat.
Turn off the heat and scatter the thawed peas over the top without stirring. Cover again and let the rice rest for 10 minutes. This finishes the steaming and keeps the rice light.
- serve · ~1 min
Fluff and serve.
Remove the lid and fluff the rice gently with a fork, folding in the peas. Transfer to a serving dish, garnish with fresh cilantro, and serve with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the rice until it is golden and smells nutty, stirring constantly to prevent burning.
- 2Blend the tomatoes, onion, and garlic until completely smooth for a uniform color and flavor.
- 3Use a tight-fitting lid and resist lifting it during the 15-minute simmer to trap steam.
- 4Let the rice rest off the heat for 10 minutes after cooking to finish steaming without scorching.
- 5Fluff the rice gently with a fork after resting to keep grains separate and light.
- 6For best texture, use long-grain white rice; avoid rinsing it as the starch helps it toast evenly.
Adapt it for your goals.
Vegetarian/vegan
Replace chicken bouillon powder with vegetable bouillon or a pinch of mushroom powder. The savory depth stays, and the dish becomes fully plant-based.
spicySpicy
Keep the jalapeño seeds or add a chipotle pepper in adobo sauce (minced) when sautéing the aromatics for a smoky, fiery kick.
protein addedProtein-added
Stir in 1 cup of cooked black beans or shredded chicken along with the peas during the resting step for a heartier one-dish meal.
low oilLow-oil
Reduce oil to 1 tablespoon and toast the rice in a nonstick pan, stirring more frequently. The flavor remains, with less fat.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes and tomato paste provide lycopene, an antioxidant linked to heart health and reduced inflammation.
Good Source of Fiber
Peas, carrots, and cilantro add dietary fiber, aiding digestion and promoting satiety.
Low in Saturated Fat
This recipe uses vegetable oil in moderation, keeping saturated fat content low while providing essential fatty acids.
Vitamin A from Carrots
Carrots are rich in beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Frequently asked questions
Yes, but you must increase the liquid to 3 cups and the simmer time to 40-45 minutes, plus a 10-minute rest.
